Typical of North Rhine-Westphalia: The Pumpernickel

The pumpernickel, one of the most famous specialities of Westphalia, is a black bread with a delicately sweet taste. It consists of just rye flour and water. Pumpernickel is briefly steamed, rather than baked, at just above 100° C, for a period of between 16 and 24 hours, depending on the feeling and tradition of the producer – and it has been made like this for more than 500 years. Mestemacher from Gütersloh is one of the best-known producers.

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